Salmon in Creamy Garlic Sauce
over celeriac mashed potatoes with a crisp endive salad4.0(92)
Calories
:
759 kcalProtein
:
32.3g proteinTotal
:
25 minutesDifficulty
:
MediumExtra Veggies
-30% carbs
Special Ingredient
Allergens:
- Vis
- Selderij
- Melk (inclusief lactose)
- Pecannoten
- Walnoten
- Noten
- Cashewnoten
- Paranoten
- Macadamianoten
- Pinda's
- Sesamzaad
- Amandelnoten
- Hazelnoten
- Pistachenoten
- May contain traces of allergens
Arugula's peppery, slightly bitter taste complements the more mild flavour and delicate texture of lamb's lettuce. The perfect combination for a balanced and flavourful salad!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Salmon fillet
(Contains: Vis)
1 piece
Garlic
100 g
Potatoes
⅓ piece
Celeriac
(Contains: Selderij)
½ piece
Endive
20 g
Arugula & lamb's lettuce
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
10 g
Dried cranberries
(May be present: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
White wine vinegar
½ tablespoon
[Plant-based] butter
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3175 kJ
Calories759 kcal
Fat47 g
Saturated Fat16.5 g
Carbohydrate46 g
Sugar13.4 g
Dietary Fiber10.2 g
Protein32.3 g
Salt1.5 g
Potassium604.5 mg
Calcium25.7 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Salad Bowl
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Peel the potatoes and the celeriac, then cut both into rough pieces.
- Boil both for 12 – 15 minutes, covered, then drain and set aside, still covered.
- Meanwhile, crush or mince the garlic. Season the fish with salt and pepper.
2
- Cut off the base of the endive and discard. Halve the endive lengthways and remove the tough core.
- Chop the endive into thin strips.
- In a salad bowl, combine the mayonnaise with the white wine vinegar. Season to taste with salt and pepper.
- Add the mixed leaves, the cranberries and the endive, then toss well to combine with the dressing.
3
- Melt a knob of butter in a frying pan over medium-high heat. Fry the fish on its skin for 2 - 3 minutes, then flip and fry for 2 more minutes.
- Remove from the pan and set aside under aluminum foil.
- Lower the heat under the pan, then add the garlic and the cream.
- Mix well, then season to taste with salt and pepper.
4
- Mash the potatoes and the celeriac with the mustard and and some butter as preferred. Season to taste with salt and pepper.
- Serve the mash on plates with the endive salad alongside.
- Top with the fish and the creamy garlic sauce.
